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Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

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Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

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dc.contributor.author Flores, Mónica es_ES
dc.contributor.author Aristoy Albert, María Concepción es_ES
dc.contributor.author Antequera, T. es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.contributor.author Toldrá Vilardell, Fidel
dc.date.accessioned 2017-05-04T06:56:33Z
dc.date.available 2017-05-04T06:56:33Z
dc.date.issued 2012-04
dc.identifier.issn 0740-0020
dc.identifier.uri http://hdl.handle.net/10251/80543
dc.description.abstract [EN] Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and sensory quality of Iberian dry-cured hams was analysed. The frozen hams were simultaneously thawed and salted with saturated brine, with and without vacuum pulses, and were compared to hams thawed under refrigeration and traditionally salted. The peptidase and lipase activities were measured at the end of salting and post-salting stages. The activity of cathepsin B+L was reduced in the two brine salted batches while few differences among batches were observed for the other peptidases. Several lipase activities were significantly reduced in the two brine salted batches. The brine thawed processing affected the free fatty acid content at the different stages although the differences were more appreciated at the beginning of the process and no differences were observed at the end. The long ripening time makes these differences negligible and the consumer did not appreciate any differences between the sensory quality of Iberian brine/thawed hams and traditional Iberian thawed pile salted hams. (C) 2011 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship Financial support from PETRI by the Ministry of Science and Innovation (PTR-1995-0754-OP-03) is fully acknowledged. Work was carried out under the Unidad Asociada IIAD (UPV) - IATA (CSIC) framework. The authors are grateful to M. Lozano and MI. Nadal for technical assistance. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Ministerio de Ciencia e Innovación, Spain [PTR-1995-0754-OP-03] es_ES
dc.relation.ispartof Food Microbiology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Accelerated proessing es_ES
dc.subject Enzymes es_ES
dc.subject Free amino acids es_ES
dc.subject Free fatty acids es_ES
dc.subject Iberian ham es_ES
dc.subject Lipases es_ES
dc.subject Proteases es_ES
dc.subject Sensory es_ES
dc.subject Brine es_ES
dc.subject Inorganic salt es_ES
dc.subject Peptide hydrolase es_ES
dc.subject Triacylglycerol lipase es_ES
dc.subject Animal es_ES
dc.subject Article es_ES
dc.subject Chemistry es_ES
dc.subject Enzymology es_ES
dc.subject Evaluation es_ES
dc.subject Food preservation es_ES
dc.subject Human es_ES
dc.subject Meat es_ES
dc.subject Methodology es_ES
dc.subject Skeletal muscle es_ES
dc.subject Swine es_ES
dc.subject Taste es_ES
dc.subject Animals es_ES
dc.subject Humans es_ES
dc.subject Lipase es_ES
dc.subject Meat Products es_ES
dc.subject Muscle, Skeletal es_ES
dc.subject Peptide Hydrolases es_ES
dc.subject Salts es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.fm.2011.06.011
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Flores, M.; Aristoy Albert, MC.; Antequera, T.; Barat Baviera, JM.; Toldrá Vilardell, F. (2012). Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham. Food Microbiology. 29(2):247-254. doi:10.1016/j.fm.2011.06.011 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.fm.2011.06.011 es_ES
dc.description.upvformatpinicio 247 es_ES
dc.description.upvformatpfin 254 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 29 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 208451 es_ES
dc.identifier.pmid 22202880


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